Agar

Agar, scientific name is agar, English name is agar, also known as agar, frozen powder, agar powder, agar powder, cold weather. Agar has a unique property that is extremely useful in applications in the food industry. Its characteristics: It has physical and chemical properties such as coagulation, stability, and the ability to form complexes with some substances. In ancient Chinese, agar refers to delicious food.

Agar is a special seaweed product, a very economically valuable algin extracted from Gelidium and other red algae plants. The properties and uses of agar are similar to those of bone glue. There are many similarities, so it originally appeared on the world market as a substitute for bone glue. In recent years, agar gum has been used far beyond bone glue. In terms of chemical composition, agar gum is completely different from bone glue, the main component of bone glue. It is a protein, and agar is a kind of sugar.

Silica gel

It is a highly active adsorbent material and its chemical formula is mSiO2·nH2O. It is non-toxic, odorless, and chemically stable in water and any solvent. It does not react with any substances except strong alkali and hydrofluoric acid. Various types of silica gel form different shapes due to different manufacturing methods. Microporous structure. The chemical composition and physical structure of silica gel determine that it has many characteristics that are difficult to replace with other similar materials: high adsorption performance, good thermal stability, stable chemical properties, and high mechanical strength. The size of the pores is divided into: large-pore silica gel, coarse-pore silica gel, B-type silica gel, and fine-pore silica gel.

I hope it can be adopted, thank you!